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Smoky Cranberry Ribs Recipe

I love cranberries and freeze them in season to enjoy all year-round. Living near New Jersey’s cranberry bogs inspires me to develop new and delicious ways to use them, as in this recipe.—Christine Wendland, Browns Mills, New Jersey

TOTAL TIME: Prep: 25 min. + chilling Grill: 2 hours YIELD:6 servings

Ingredients

4-1/2 teaspoons paprika

4 teaspoons salt

2 teaspoons fennel seed

1-1/2 teaspoons pepper

1 teaspoon onion powder

1 teaspoon caraway seeds

1 teaspoon ground allspice

1/2 teaspoon garlic powder

1/2 teaspoon rubbed sage

6 pounds pork baby back ribs

SAUCE:

1-1/2 cups fresh or frozen cranberries, thawed

1-1/2 cups packed dark brown sugar

1 cup cider vinegar

1 small sweet onion, chopped

1/4 cup ketchup

Directions

1.In a spice grinder or with a mortar and pestle, combine the first nine ingredients; grind until fennel and caraway seeds are crushed. Set aside 4 teaspoons for sauce.

3. Wrap ribs in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until tender.

4. In a small saucepan, combine the cranberries, brown sugar, vinegar, onion and reserved spice mixture. Cook over medium heat until berries pop, about 15 minutes; cool slightly. Transfer to a blender; add ketchup. Cover and process until smooth. Set aside 1 cup sauce for serving.

5. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 20-30 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.
Yield: 6 servings.